Roasted Tomato & Basil Gazpacho

Preheat the oven to 250 °C

Cut 1 kg of ripe tomatoes in quarters

Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces

Spread the tomatoes and the bell pepper in a baking dish

Season with ¼ tsp of red chili flakes, ⅓ tsp of smoked paprika, and ½ tsp of sumac

Add 1 tsp of flaky salt and 1 tbsp of honey

Add ¼ cup of balsamic vinegar and 2 tbsp of olive oil

Bake the tomatoes for about 40m until blistered

Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

Trim, peel and roughly chop ½ cucumber

Add the cucumber in a blender with 600 g of tomato coulis and 6 basil leaves

Blend until homogenous

Serve in a soup plate. Add 4 fresh basil leaves and drizzle with olive oil. The roasted tomato & basil gazpacho is ready

Enjoy!